Method

Cooking method:Boiling

Peel and remove stone from mangoes and place flesh in a large bowl, sprinkle with the salt, cover with water and leave to stand for at least 4 hours.

Drain mangoes and rinse.

Dissolve the sugar and vinegar over a low heat. Add mangoes and remaining ingredients. Bring to the boil and then simmer for about 45 minutes or until the mixture thickens. If you prefer smooth chutney, use a potato masher as the mix softens. Pour hot mixture into clean, hot jars and seal. Jars can be kept in a cool cupboard until opened, after which they should be refrigerated.

Annette also has used a mixture of semi-ripe and green mangoes with good results.

The recipe is a modified version of the mango chutney recipe that appears in The Book of Preserves pushed by the Australian Women's Weekly. It contains a comprehensive range of recipes for jams, marmalades, jellies, chutneys, pickles, relishes and sauces. It is available from most newsagencies for under $15.